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If someone asks you to think of a korma, what do you think of? Do you think of a bright, vibrant curry? Or do you think of a sickly sweet, yellow curry with a claggy sauce and most likely some overcooked chicken pieces? Not this vegetable korma!
In my opinion, the korma has been the ‘go to’ curry for when curry houses need to sell something mild. It feels unloved. There is no reason a korma needs to be like this; it is defined as a dish originating in South Asia or Central Asia[1] consisting of meat and/or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste. There is nothing in there to say it needs to have a dyed yellow sauce, or that says it needs to taste overwhelmingly of dessert.
This particular version makes vegetables the star of the show, and is in fact vegan (I used coconut milk rather than yoghurt or cream to make the sauce). It’s also so tasty you won’t believe it’s good for you. Make it when you’re craving a curry – trust me, you’ll love it and you’ll feel much better afterwards than if you got a takeaway.
Vegetable Korma – The Ingredients
- The Spices – This korma uses a simple dried spice mix of mustard seeds, garam masala, cumin and coriander. It’s straightforward, but packs a punch. When mixed with the fresh spices – garlic, ginger and chilli – it’s heavenly.
- The vegetables – potato, carrot, dwarf beans and frozen peas are used here. It’s all you need! They may sound like basic ingredients, but they work so well together in this vegan korma.
- The coconut milk – I recommend using full fat coconut milk to get the most flavour, if you can.
Cooking the Korma
This is an easy recipe to cook, but I have a couple of tips for you:
- Watch the spices closely when you are cooking them – you don’t want them to catch and burn in the pan. That would make the dish bitter.
- Make sure that the potato is parboiled enough. To do this, stick a knife into a potato chunk after the 10 minute cooking time. It should go through without much resistance.
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Vegetable Korma
Save This RecipeIngredients
- 1 baking potato
- 3 tbsps vegetable oil
- 1/2 tsp mustard seeds
- 1 onion finely chopped
- 2 tsps garam masala
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 2 cloves garlic finely chopped
- 3 cm piece of ginger finely chopped
- 1/2 green chilli finely chopped
- 1 carrot cut into 1cm pieces
- 300 g dwarf beans cut into 1 inch lengths
- 100 g frozen peas
- 1 tin coconut milk
Instructions
- Bring a small pan of water to the boil. Peel the potato and chop into 1.5 cm chunks. Par boil for approximately 10 minutes.
- In a large, high edged frying pan, heat the oil over a medium heat. Add the mustard seeds and onion; cook for 2 minutes, stirring often.
- Add the ginger, garlic and chilli. Sizzle for about 30 seconds, then add the garam masala, cumin and coriander.
- Add the carrot. Cook for a couple of minutes, then add the green beans. Cook for another couple of minutes, stirring often.
- Tip in the peas. Mix well, and when the peas have defrosted, add the potato. Tip in the coconut milk, bring to a simmer and season with salt. Put a lid on and simmer for 4-5 minutes. Add a little water if it’s too thick.
- Serve with a pile of fluffy rice. Delicious!
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